壽桃包係蓮茸包嘅一種,可以分做壽桃同壽包。
而喺傳統嘅稱謂上,用喺壽宴嘅壽桃包叫「壽桃」;用喺白事嘅叫「壽包」,分得好清楚。但時至今日,香港嘅酒家業界,乃至普羅大眾,已經撈亂兩者嘅稱呼,將兩者都簡稱做「壽包」。
作為香港茶樓點心,壽桃包通常係白色包身,更日益進步似桃形狀(中間佔半長度有微微直紋,包身一邊成尖細狀),頂部表面為淺粉紅色。有啲茶樓嘅版本,除蓮蓉餡外更有咸蛋黃。
有啲點心專門店嘅小壽桃包只有蓮蓉餡而無咸蛋黃,大壽桃包先有咸蛋黃。
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